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Chateau Senejac 2010

Bordeaux Red Blends from Haut Medoc, Bordeaux, France
  • WE93
  • JS92
13.5% ABV
  • RP93
  • JS93
  • D91
  • JS93
  • RP91
  • WE91
  • RP90
  • JS90
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3.9 11 Ratings
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3.9 11 Ratings
13.5% ABV

Winemaker Notes

This wine is characterized by a deep color, almost black in its younger years. The expressive nose shows aromas of black fruits and spices. In the mouth has intensity while remaining smooth and civilized with its fine tannins. This is a charming and distinguished wine to drink young to its fullness and fruit, or even better to age slowly to find the characteristics of its terroir.

Critical Acclaim

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WE 93
Wine Enthusiast
This chateau is under the same ownership as Saint-Julien's Chateau Talbot. The wine is firm, fruity, rich and concentrated, showing all the best qualities of 2010. There is a complex array of black fruits which are sustained by the firm, solid tannins. Cellar Selection.
JS 92
James Suckling
Really ripe almost jammy sweet fruit with raspberries, black currant and vanilla. Some fresh citrusy notes too. Full on the palate with ripe fruit and soft texture. Fine smooth tannins and good length. This chateau always makes serious wine. Drink from 2016.
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Chateau Senejac

Chateau Senejac

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Chateau Senejac, , France - Bordeaux
Chateau Senejac
A former Baronial home, the first known owner of Chateau Senejac was in the sixteenth century, a rider, Nicolas de Blois, who married Jeanne Fleix, lady Blanquefort. No doubt does one he planted a vineyard from this century. In the seventeenth century, a great hunter, Marshal d'Ornano, Governor of Guyenne, took possession of the field. in mid-nineteenth century, Senejac vinified the equivalent of 100 000 bottles, much less today. Nobles and gentry, then succeeded at the head of the property that was bought in 1860 by the Earl of Guigne. New impetus to raise the vineyard up to the best Medoc crus was given since its acquisition in 1999 by Lorraine Cordier, also owner of Chateau Talbot, Grand Cru Classe Saint Julien. Following the death of Lorraine Cordier in 2011, the property was taken over by his sister Nancy Bignon Cordier.

The vineyard stretches its Sénéjac ridges on a plateau overlooking the town of Pian. The 37 hectares of vines in one piece are planted on gravelly soils typically deep Médoc.

The vines are composed of 48% Cabernet Sauvignon, 11% Cabernet Franc, 37% Merlot and 4% Petit Verdot. In 1983, the entire vineyard was drained and part of the priests fishponds to allow a better flow of surface waters. The vineyards are maintained in the traditional manner and are subject to the most attentive care.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

BATSENEJAC_2010 Item# 122348

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